Mystery Diners: Cooper’s Bar-B-Q Edition

Jun 14, 2013 By Daniel Vaughn

Terry Wootan is best known as the owner of Cooper’s Old Time Pit Bar-B-Q, and some in Llano might know him for his real estate business. But the I bet few would expect to see him as a dramatic actor on a television show. That…

A BBQ Road Trip Soundtrack

Jun 13, 2013 By andrea valdez

Senior editor Katy Vine, author of the Greatest Barbecue Story Ever Told, put together a BBQ Road Trip soundtrack. It features fourteen songs with a variation of the word “barbecue” in the title, six tracks called “Salt and Pepper,” three boogies, an ode to white bread, and one…

BBQ News: 06/07 – 06/13

Jun 13, 2013 By Daniel Vaughn

– Making the most recent Texas Monthly Top 50 BBQ joint list has been big local news for a few barbecue joint across Texas. Among those is Fargo’s in Bryan, The Granary and Two Bros. BBQ Market in San Antonio, Hatfield’s in Rockport, Hays…

Barbecue Editor Featured Down Under

Jun 10, 2013 By andrea valdez

Our barbecue editor was recently interviewed by Sunrise, Australia’s self-described “number one breakfast show.” The hosts ask him about Texas-style barbecue (and the difference between an Aussie sear and our preferred smoking method), if he is “the Simon Cowell of the brisket,” and his favorite places in Texas. Watch the…

BBQ News: 5/31 – 6/06

Jun 6, 2013 By Daniel Vaughn

– A look back at the life of Calvin “Boots” Payne, the founder of Cousin’s Bar-B-Q, who passed away last week. – Guns and Roses played a show in Dallas and took the opportunity to stop by Pecan Lodge and help make some sausage.

Best Letter to the Barbecue Editor Thus Far

Jun 3, 2013 By Daniel Vaughn

Yesterday, we received an impassioned letter to the Barbecue Editor concerning The 50 Best BBQ Joints list. Here it is in full: I’ve just reviewed your Top 50 Best Barbecue Joints issue and it’s a total joke! How can you include _______ but not __________? And…

2013 Top 50 BBQ Joint Closes

Jun 3, 2013 By Daniel Vaughn

The phone rang. “Mr. Vaughn, this is the Parker County Sheriff’s office.” There wasn’t actually an officer at the other end of the line. It was Big Jim McLennan calling, the pitmaster at Hashknife on the Chisholm in Peadenville, Texas. He has always been good at making jokes, but…

BBQ News: 5/23 – 5/30

May 30, 2013 By Daniel Vaughn

–A deal was announced yesterday that “would be the biggest takeover of an American company by a Chinese concern.” That deal was for the Shuanghui Group to purchase Virginia based Smithfield Foods which is the largest pork processor in the world. -Tune in to…

Recap: Daniel Vaughn at Austin’s BookPeople

May 29, 2013 By Texas Monthly

As if defending the TMBBQ Top 50 weren’t enough, Texas Monthly Barbecue Editor Daniel Vaughn is also in the middle of his book tour for The Prophets of Smoked Meat, which brought him last week to the city he now says is “the capital of Texas BBQ.” That’s…

Restaurant Impossible: Bryan’s Smokehouse

May 28, 2013 By Daniel Vaughn

Robert Irvine is the host of Restaurant Impossible on the Food Network. He travels around the country to help bring failing restaurants out of the doldrums. In March he brought his crew and $10,000 to Lufkin. Lynn Bryan, the owner of Bryan’s Smokehouse was in desperate need of…

Four Reasons NYC Can’t Claim BBQ Capital Status

May 24, 2013 By Daniel Vaughn

A month ago I wrote a friendly rebuttal to Robert Sietsema, the (former) Village Voice food critic who wrote an inflammatory piece back in March arguing that New York City was the country’s newest barbecue capital. I pointed out that Sietsema was simply a misguided…

In Praise of “Old” Barbecue

May 23, 2013 By Daniel Vaughn

Traditional barbecue is having a moment, not just in Texas but around the country. So it’s natural to wonder when the backlash might come. Though it may be overdoing it to call Josh Ozersky’s story in the Wall Street Journal, “The New Barbecue,” a call to arms, he does…

A Declaration of Barbecue War

May 22, 2013 By Texas Monthly

LAST WEEK WE RELEASED our quinquennial list of the state’s top fifty joints. Today the full story is online and on newsstands everywhere. It’s packed with reviews explaining why we liked our top joints and how we picked the best (and incredible photography by Wyatt McSpadden). This year, however,…

Welcome to

May 21, 2013 By Texas Monthly

Things have changed dramatically since Texas Monthly published its last list of the state’s top fifty barbecue joints, in 2008. Not only has there been an unprecedented flourishing of great new joints in the past five years (sixteen of the places on this year’s list were not even open in…

A Nod to the Honorable Mentions

May 21, 2013 By Texas Monthly

While the list of the best barbecue in the state of Texas (therefore, the world) is limited to just fifty joints, there’s plenty more out there to love in the Lone Star State. Our team of dedicated tasters came back from their travels with notes on everything great about Texas…

Vera’s: The Last Bastion of South Texas Barbacoa

May 21, 2013 By psharpe

Since the closing of Mancha’s Meat Market in Eagle Pass, there is only one place in all of Texas—maybe the entire country—that still serves traditional barbacoa: whole beef heads cooked in an underground pit over wood coals. The sign out front of Vera’s in Brownsville says it all: “Barbacoa en…

And Now, Some BBQ Saber-Rattling

May 17, 2013 By Texas Monthly

You may have noticed that when we released our list of the Top 50 BBQ Joints in Texas this week, we went ahead and declared them to be the Top 50 BBQ Joints in the World. It’s right there on the cover, where we crossed out…

Responding to Your Barbecusations

May 17, 2013 By Daniel Vaughn

We have tweeted and you have spoken. Since Texas Monthly released the new 2013 Top 50 BBQ list two days ago via Twitter, we have gotten a mountain of feedback. A dedicated group of passionate barbecue eaters was assembled to create this list, so we’re happy to see that…

Playing With Barbecue Sauce

May 14, 2013 By Texas Monthly

To create the lettering for our June barbecue issue, creative director TJ Tucker spent six long hours playing with barbecue sauce. Aaron Franklin graciously provided the sauce, and to achieve the right look, we thickened it with agar, an edible  hydrocolloid that is used much like flour or cornstarch.

Sneak Peek at Our June Cover

May 12, 2013 By Texas Monthly

In June we’ll publish our every-five-years list of the top 50 BBQ joints in Texas, which is always one of the most hotly anticipated issues we put out. It will be on newsstands on May 22, and we’ll be releasing the names of the joints on the list later this…

We Have a Barbecue Editor

Mar 21, 2013 By andrea valdez

(Photograph by Chris Wilkins | Texas BBQ Posse) In a move that seems long overdue, today we named Daniel Vaughn as Texas Monthly‘s first barbecue editor. Before people start stamping their feet and cursing that they weren’t hired for this highly coveted position, let me assure you that Vaughn is…